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Quick cottage cheese




Source of Recipe


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List of Ingredients





1 gallon milk
1/2 cup cultured buttermilk
1/4 teaspoon liquid rennet
1/4 cup cool water

Warm the milk to 86ºF. Stir in the buttermilk, mix the rennet into the cool water and add to the warmed milk.Set until it coagulates, usually about an hour.
Cut the curds in 1/2 inch cubes. Heat slowly by the double boiler method until the temperature reaches about 110ºF.
Hold at this temperature for 30 minutes and stir often but gently to prevent matting. When the curds are firm, place into a cheesecloth-lined colander and let drain for 20 minutes. Lift the curds in the cheesecloth and dip into a pot of cold water. Drain until the curd stops dripping. Place curds in a bowl and add salt and cream if desired.



Recipe